Tip Of The Week: #74 Comes From Martha & Rachael

Okay, we have all had it happened–suddenly we get an inspiration to bake, rare though it is, and unless you have a professional pantry like Martha Stewart or specifically planned to bake a particular item and you  bought everything ahead of time at the grocery store–like we’re all so-o-o organized, right?  You may be out of a particular item–say powdered sugar or super fine sugar.  But don’t  dismay if you have regular granulated sugar.

Both Martha and about food suggest using granulated sugar and processing it with a metal blade for 5 minutes–use more than recipe calls for because some will turn into powder–and process for 5 minutes.

Without and need powder sugar?  Rachael says do same thing, but longer.  Choosing Voluntary Simplicity suggests using a blender for better results since it breaks down the sugar crystals easier and in less time.

Did you know commercial powdered sugar contained cornstarch???

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